How can you be serious about coffee if your adulterate it with Splenda (aka Sucralose)? I only have one word for this stuff:

AAARRRGGHHHHHHHH!!!!!! It tastes filthy!

[digressive rant begins] I'm afraid I just don't 'get' the artificial sweetener thing. They all taste so disgusting to me I'd rather do without the sweetening than have the nasty aftertaste (without even beginning to consider the not-quite-worked-out health consequences of the stuff).

As for skim milk...well if you you really prefer the taste of it, it's okay (we'll just have to agree to disagree!).

People can be serious about alot of things & still disagree with what another person thinks is adulteration. So you don't "get" the artificial sweetener thing. Fine. Don't use it. Personally, I use Splenda almost always - diabetics can use it, since it doesn't elevate your blood sugar. No, I'm not diabetic. Just interested in staying healthy & feeling good.

So you don't like skim milk. Fine. Don't drink it.

As they say... 'different strokes for different folks'. In reality, perhaps the people who are "serious" about coffee are the ones who are able to enjoy it in all it's variations.

I make these all of the time and I didn't even know it had a name. I started the Atkins diet about a year ago and after reading the carb content on milk cartons I had to give up capucino's. I missed them terribly. So, I bought an ISI Profi Whip stainless steal cream whipper. If you want to try this drink you might as well by a new toy; makes it much more enjoyable. I too mixed Splenda (no carbs, remember) with my cream but also mixed a wonderful vanilla extract with it; Citlali Pure Mexican Vanilla Extract from Dean and Deluca. It tastes wonderful. Personally I can't tell the difference between cream made with Splenda and cream made with sugar now that I've been using Splenda for over a year. It's quite a treat. 3 Splenda packets, 1 quart of heavy cream, 2 teaspoons vanilla - pour it into the ISI, charge it with nitrogen and you've got a very decadent topping that can make a low carb diet more than bearable.

--- I'm sorry, but I have to speak up for the purists.--- How can you be serious about coffee if your adulterate it with Splenda (aka Sucralose)? I only have one word for this stuff:--- AAARRRGGHHHHHHHH!!!!!! It tastes filthy!

All in favor of somebody being appointed spokesman for the purists say "Aye..."

We have used half cream/half water for several years now, and when we sweeten capps and lattes, we use Splenda. The texture is creamier than regular milk and wipes off wands easily. Doesn't do art well.

Interestingly, we have a friend who sounds like you, David, and he had been raving about our capps sweetened with Splenda and made with the cream mixture for nearly 2 years when he discovered what we used, and our capps suddenly developed an 'after taste'. He now only has his with sugar.

He's not the only one who we have served milk based bevs who didn't know that we used Splenda - which has never been a secret nor an announcement at our house. He is the only one who asks for sugar.

People just don't pay that close attention when you are building capps and lattes...until they want to make their own.

Many folk in this group prefer to use cream or milk with Splenda to not having capps and lattes. Since all food is an acquired taste we don't taste Splenda in things or not taste it in things. It is just a sweetner. After many years of using it, it has become our sweetner of preference.

Roxie has a very balanced view...if someone in the group doesn't like particular things, don't ingest them. But, please, don't insult or put others down who hold different preferences than yours.

It's ok to tune people out or refuse to read their posts, but not good to put people down.

Skim milk? How the heck can you whip that? I thought the fat content was key to the whippability. I've had lousy results with light cream when I ran low on heavy cream.

I'm on Atkins so I'm all about the heavy cream, sweetened with DaVinci sugar-free vanilla syrup. It's got MOUTHFEEL, baby! I mix up a big batch in an iSi whipper every week or two and use it every morning (and most nights, on dessert). I definitely agree that the whipper is a toy worth having. I think this single change, from cappuccinos made with milk every morning to the panna, is responsible for a few pounds of weight loss.

As you said, "Essentially a Starbucks invention (but it has previous roots)...", so its name had some mistake of spelling. In Italian, as my daughter pointed, it should be "Panne", not "Panna". Since it can not be single, only plural form.

I think that it is better to consult an Italian for its correct spelling.

Peter in Beijing-------------------http://www.kaffa.cn/-------------------I am looking for the way and the place to extend our trainning courses.

You know how there's carbonatin from pressurized CO2 dissolving in water? Well this is nitrousification... nitrous oxide sort of dissolving inthe milk and causing quite a stir as it comes out to atmosphereic pressure, causing the nitrous oxide from the little canister to come out of solution and turn into microscopic gaseous pockets.

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